Paula Baptista

Free-radical scavenging capacity and reducing power of wild edible mushrooms from northeast Portugal: Individual cap and stipe activity

Isabel C.F.R. Ferreira, Paula Baptista, Miguel Vilas‐Boas et al. · Food Chemistry · 2006 · 732 citations · Full text

Life Sciences, Biology, Food Science +10

Total phenols, ascorbic acid, β-carotene and lycopene in Portuguese wild edible mushrooms and their antioxidant activities

Lillian Barros, Maria-João Ferreira, Bruno Queirós et al. · Food Chemistry · 2006 · 573 citations · Full text

Agriculture, Biochemistry, Food Science +14

Wild and commercial mushrooms as source of nutrients and nutraceuticals

Lillian Barros, Telma Cruz, Paula Baptista et al. · Food and Chemical Toxicology · 2008 · 500 citations · Full text

Life Sciences, Nutrition, Nutritional Sciences +10

Phenolic acids determination by HPLC–DAD–ESI/MS in sixteen different Portuguese wild mushrooms species

Lillian Barros, Montserrat Dueñas, Isabel C.F.R. Ferreira et al. · Food and Chemical Toxicology · 2009 · 306 citations

Agriculture, Biochemistry, Plant Sciences +9

Effect of Lactarius piperatus fruiting body maturity stage on antioxidant activity measured by several biochemical assays

Lillian Barros, Paula Baptista, Isabel C.F.R. Ferreira · Food and Chemical Toxicology · 2007 · 301 citations · Full text

Agriculture, Biochemistry, Food Science +16